It's that time of the year again when we're celebrating America's big day! While Americans and non Americans alike have been celebrating America's birthday for the past 246 years,there's nothing more all-American than firing up the grill, pouring yourself a cold one, and ending the night with some fireworks.
We all know that the best part of the 4th of July is the food. Whether you're opting for something that's easy and fuss-free but still festive: mains on the grill, crunchy slaw, gorgeous produce, or playful desserts, we've got it all. We’ve got plenty of options to get the party started and a delicious recipe to make this 4th, the best. Let's get ready to celebrate !
Eperkitchen
Smoked Cheddar Sausages 300g
¥62.00
BBQ Pulled Pork 150g
¥36.00
Coleslaw Salad 250g
¥22.00
Russian Potato & Ham Salad 350g
¥27.00 ¥34.00
Mac N Cheese 400g
¥27.00
Mashed Potato 400g
¥26.00
Butchers Range
Fresh Pork Ribs 1kg
¥91.00
Grain Fed Beef Patties 200g
¥28.00
Angus Grain Fed Sirloin 1kg (4-6 Pieces )
¥331.00
Augus Fresh Grain Fed Ribeye 260g
¥98.00
Angus Grain Fed Beef Skewers 210g
¥33.00
NPG Chicken Wing Wingettes 490g
¥78.00
Stoneblack Grain Fed Angus Beef Tomahawk 1.2kg
¥553.00
Drinks
Corona Extra Beer 330ml x 6
¥49.00
Marker's Mark Bourbon Whiskey 750ml
¥298.00
Coca Cola Original Taste 330ml x 6
¥16.00
Dr Pepper Soda 330ml x 4
¥30.00
Red, White, & Blueberry Pie
For the crust:
1/2 vanilla bean
6 tablespoons unsalted butter
1/8 teaspoon kosher salt
11 Digestive Biscuits, broken into pieces
For the filling:
6 cups blueberries (about 3 pints), divided
1/2 cup freshly squeezed orange juice
2/3 cup plus 1 tablespoon white granulated sugar
1 teaspoon lemon zest, divided
1/4 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1/2 cup total raspberries and/or strawberries, sliced if large, for garnish
Make the crust:
Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
lIn a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
Make the filling:
Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
Finish the pie:
In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.
Mcvite's Digestive Original Wholewheat Biscuits 400g
¥22.00
Vanilla Beans x1 3g
¥29.00
Elle & Vire Unsalted Butter 200g
¥38.00
Driscoll's Blueberries 125g x 4
¥108.00
Fresh Orange Juice 300ml
¥32.00
President Whipping Cream 1L
¥55.00
Zhanyi Vanilla Essence 30g
¥13.00
New World Farms Frozen Strawberries 280g
¥29.00